Fulgor Milano FCO 9013 TM X - Инструкция по эксплуатации - Страница 75

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19 - Solving Baking Problems

With either Bake or Convection Bake, poor results can occur for many reasons other than a malfunction of the oven. Check the chart 

below for causes of the most common problems. Since the size, shape and material of baking utensils directly affect the baking 

results, the best solution may be to replace old baking utensils that have darkened and warped with age and use. 

Baking Problem

Cause

Food browns unevenly

- Oven not preheated
- Aluminum foil on oven rack or oven bottom
- Baking utensil too large for recipe
- Pans touching each other or oven walls

Food too brown on bottom

- Oven not preheated
- Using glass, dull or darkened metal pans
- Incorrect rack position
- Pans touching each other or oven walls

Food is dry or has shrunk excessively

- Oven temperature too low
- Oven not preheated
- Oven door opened frequently
- Tightly sealed with aluminum foil
- Pan size too small

Food is baking or roasting too slowly

- Oven temperature too low
- Oven not preheated
- Oven door opened frequently
- Tightly sealed with aluminum foil
- Pan size too small

Pie crusts do not brown on bottom or have soggy crust

- Baking time not long enough
- Using shiny steel pans
- Incorrect rack position
- Oven temperature is too low

Cakes pale, flat and may not be done inside

- Oven temperature too low
- Incorrect baking time
- Cake tested too soon
- Oven door opened too often
- Pan size may be too large

Cakes high in middle with crack on top

- Baking temperature too high
- Baking time too long
- Pans touching each other or oven walls
- Incorrect rack position
- Pan size too small

Pie crust edges too brown

- Oven temperature too high
- Edges of crust too thin